Atjaunināt sīkdatņu piekrišanu

Dairy Science and Technology 3rd edition [Hardback]

(Wageningen University, The Netherlands)
  • Formāts: Hardback, 688 pages, height x width: 254x178 mm, weight: 1460 g, 107 Tables, black and white; 277 Line drawings, black and white; 277 Illustrations, black and white
  • Izdošanas datums: 13-Mar-2025
  • Izdevniecība: CRC Press
  • ISBN-10: 1032222239
  • ISBN-13: 9781032222233
Citas grāmatas par šo tēmu:
  • Hardback
  • Cena: 256,29 €
  • Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
  • Daudzums:
  • Ielikt grozā
  • Piegādes laiks - 4-6 nedēļas
  • Pievienot vēlmju sarakstam
  • Bibliotēkām
Dairy Science and Technology 3rd editionPalielināt
  • Formāts: Hardback, 688 pages, height x width: 254x178 mm, weight: 1460 g, 107 Tables, black and white; 277 Line drawings, black and white; 277 Illustrations, black and white
  • Izdošanas datums: 13-Mar-2025
  • Izdevniecība: CRC Press
  • ISBN-10: 1032222239
  • ISBN-13: 9781032222233
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781032222233.html
Keywords:
"Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, andmicrobial transformations. The book provides a thorough understanding of milk's composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others"--

Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products.



Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.

Key Features

  • Offers expanded coverage of the chemistry, physics, and microbiology of milk
  • Presents additional information about the basic science necessary to understand properties and processes
  • Provides new sections on milk formation and variability in milk composition and components
  • Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products

Chapter
1. Main characteristics of Milk.
Chapter
2. Milk components.
Chapter
3. Colloidal Particles in Milk.
Chapter
4. Physicochemical properties of milk.
Chapter
5. Microbiology of milk.
Chapter
6. General aspects of dairy processing.
Chapter
7. Heat treatment.
Chapter
8. Centrifugation.
Chapter
9. Homogenization.
Chapter
10. Concentration processes.
Chapter
11. Drying.
Chapter
12. Membrane filtration processes.
Chapter
13. Lactic Fermentations.
Chapter
14. Milk for Liquid Consumption.
Chapter
15. Concentrated milk products.
Chapter
16. Cream products.
Chapter
17. Butter.
Chapter
18. Milk Fat Products.
Chapter
19. Ice cream.
Chapter
20. Fermented milk products.
Chapter
21. Milk Powder.
Chapter
22. Whey powders.
Chapter
23. Whey protein concentrates and isolates.
Chapter
24. Milk protein concentrates and milk protein isolates.
Chapter
25. Micellar casein concentrates and isolates.
Chapter
26. Caseins and caseinates.
Chapter
27. Milk protein hydrolysates.
Chapter
28. Lactose.
Chapter
29. Lactose-derivatives.
Chapter
30. Nutritional formula for infants and young children.
Chapter
31. Cheese and cheesemaking: an introduction.
Chapter
32. Principles of cheese manufacture.
Chapter
33. Rennet-induced coagulation of milk.
Chapter
34. Syneresis of cheese curd.
Chapter
35. Salting of Cheese.
Chapter
36. Cheese Ripening.
Chapter
37. Microbial defects in cheese.
Chapter
38. Cheese varieties.
Chapter
39. Fresh cheese.
Chapter
40. Gouda cheese.
Chapter
41. Cheddar.
Chapter
42. Emmental cheese.
Chapter
43. Mozzarella cheese.
Chapter
44. Cheeses with a specific flora.

Prof. Thom Huppertz, Ph.D., is Research Fellow Dairy Science and Technology at Royal FrieslandCampina, headquartered in The Netherlands. Thoms responsibilities include science leadership and the development and optimization of dairy products and technologies. In addition, Thom is Professor of Dairy Research and Innovation at University College Cork in Ireland. Furthermore, Thom is Distinguished Visiting Professor at Victoria University in Australia and is the Editor-in-Chief of the International Dairy Journal. Thom earned his MSc in Dairy Technology from Wageningen University and his PhD in Dairy Technology from University College Cork. After finishing his PhD in 2003, he has been active in dairy research in academia, research institutes and the dairy industry. During this time, he has collaborated with academic and industrial dairy research groups worldwide. In addition, he has been an active member of a notable number of scientific and organizational committees and action teams within International Dairy Federation. Thom is the (co-) author of ~250 research and review papers and book chapters and a regular keynote speaker at conferences in the field of dairy science and technology.